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''Pandanus amaryllifolius'' is a tropical plant in the ''Pandanus'' (screwpine) genus, which is commonly known as pandan leaves (), and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which may give white bread, jasmine rice and basmati rice (as well as bread flowers ''Vallaris glabra'') their typical smell.〔Wongpornchai ''et al''. (2003).〕 The plant is rare in the wild but is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings. ==Culinary use== In India and Bangladesh it is called ''Rampe'' and ''ketaki'' respectively, along with the other variety of pandan there (''Pandanus fascicularis''), and is used to enhance the flavor of ''pulao'', ''biryani'' and sweet coconut rice pudding, ''payesh'' if basmati rice is not used. It acts as a cheap substitute for basmati fragrance as one can use normal, non-fragrant rice and with the help of pandan the dish tastes and smells like basmati is used. It is called ''Ambemohor pat'' in Marathi; ''Ramba'' in Tamil, ''Biriyanikaitha'' in Malayalam, ''pandan wangi'' in Indonesian, ''hsun hmway'' () in Burmese, ''pandan'' in Tagalog, ใบเตย ''bai tooey'' in Thai, ''rampe'' in Sinhala, ''sleuk toi'' in Khmer, ''Daun Pandan'' in Nonya cooking, ''Dứa thơm/ lá nếp'' in Vietnamese, 香兰 ("Xiāng lán") in Chinese and बासमतिया पौधा (pɑʊd̪ʱɑː ) "fragrant plant" in Magahi and Bhojpuri due to its fragrance. The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in Indian, Indonesian, Singaporean, Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese cuisines, especially rice dishes and cakes. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: ไก่อบใบเตย, ''kai op bai toei''), is a dish of chicken parts wrapped in pandan leaves and baked. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in ''buko pandan'' fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts. Bottled Pandan extract is available in shops, and often contains green food coloring. ==Use in traditional medicine== ''Pandanus amaryllifolius'' has a number of local medicinal uses. Leaf extracts have been used to reduce fever, relieve indigestion and flatulence and as a cardio-tonic.〔http://www.academia.edu/8791034/Light-mediated_activities_of_some_Thai_medicinal_plant_teas〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pandanus amaryllifolius」の詳細全文を読む スポンサード リンク
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